PREHEAT OVEN TO 425 F. COMBINE BISQUICK MIX, 4 TABLESPOONS SUGAR, MILK, AND BUTTER WITH A WHISK OR WOODEN SPOON. STIR UNTIL NO DRY MIX REMAINS AND IT RESEMBLES BISCUIT DOUGH.
TRANSFER TO A GREASED 8" OR 9" PIE DISH. LET RISE 10-15 MINUTES ON THE COUNTER. BAKE FOR 20-40 MINUTES UNTIL THE TOP IS GOLDEN AND THE CENTER IS SET, THIS CAN VARY BY OVEN SO CHECK WITH A TOOTHPICK FOR RAW BATTER IN THE CENTER. IF TOP IS GETTING TOO BROWN OR GOLDEN, COVER WITH TIN FOIL.
TOSS SLICED STRAWBERRIES WITH 1/2 CUP SUGAR AND SET IN FRIDGE WHILE SHORTCAKE IS BAKING. USING A STAND MIXER OR HAND MIXER, WHIP HEAVY WHIPPING CREAM UNTIL STIFF. HALF WAY THROUGH ADD IN POWDERED SUGAR AND KEEP WHIPPING UNTIL PEAKS FORM.
ONCE SHORTCAKE IS SET, COOL 10 MINUTES AND SLICE INTO PIE PIECES. SERVE TOPPED WITH SWEETENED STRAWBERRIES AND FRESH WHIPPED CREAM!
